• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1295-1299
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• 1999

This study was conducted to develop a index for the judgment of suitability of storage conditions by internal gas concentration of 'Fuji' apples under CA storage, and was examined the relationship between the levels of quality characteristics(flesh firmness, titratable acidity and surface green color) and the infernal ethylene and carbon dioxide concentrations of apples. The levels of quality characteristics were not decreased for terms of storage when the infernal ethylene concentration of apples was below 10 ppm, but the levels of quality characteristics were sharply decreased when it was above 10 ppm of Internal ethylene. The high levels of quality characteristics were maintained by the lower internal carbon dioxide concentration of apples, especially at below 2% of internal carbon dioxide. These result showed that the suitable condition for CA storage of 'Fuji' apples was a condition for having below 10 ppm of internal ethylene and below 2% of internal carbon dioxide in apples. The internal ethylene and carbon dioxide concentrations of apples during CA storage can be used as a crucial index for the suitability judgment of storage conditions.

• Journal of Bio-Environment Control
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• v.13 no.3
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• pp.172-177
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• 2004

This experiment was conducted to investigate the effect of daytime temperature on fruit crack-ing in the paprika cv. Fiesta and cv. Jubilee under soil culture experiment of vinyl house for two years from 2003 to 2004. The rate of cracked fruit was higher in cv. Fiesta than cv. Jubilee and was the highest at the high daytime temperature of $34\pm$$1^{\circ}C$. and then rapidly increased after April becomes better weather conditions. The flesh hardness and the rate of flesh dry weight were lower in cv. Fiesta than cv. Jubilee and were the lowest at the high daytime temperature of $34\pm$1$^{\circ}C$. but the thickness of flesh was thicker in cv. Fiesta than cv. Jubilee and was the thinnest at the high daytime temperature of $34\pm$$1^{\circ}C$. Inorganic matter contents of flesh was observed no difference to the cultivars and also the temperature treatments. Root condition in harvesting time was better in cv. Fiesta than cv. Jubilee and was not difference in temperature treatments. Therefore, the rate of cracked fruit showed up a positive correlation to the flesh hardness, flesh dry weight, flesh firmness and root condition, and has not correlation to the flesh thickness and inorganic matter con-tents. In conclusion, differences in cultivar sensitivity and the highest rate of cracked fruit in daytime temperature of $34\pm$$1^{\circ}C$ may be partly due to difference in flesh characteristic and root condition but additional factors may be involved.

• Korean Journal of Organic Agriculture
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• v.23 no.1
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• pp.103-112
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• 2015

This study was conducted on how the harvest time affect fruit quality, core breakdown, and taste of GA-pasted 'Wonhwang' pear (Pyrus pyrifolia Nakai) fruit in order to verify the optimum harvest time. Harvest time included 110, 115, 120, 125, 130 days after full bloom (DAFB). Delayed fruit harvest increased fruit weight and content of soluble solids but decreased firmness, titratable acidity, and starch content. Harvest at 130 DAFB severely reduced fruit firmness and increased fruit core breakdown for 21 days at room storage, while harvest at 115 DAFB showed the opposite result of the fruit firmness and breakdown. Delayed fruit harvest reduced fruit taste, regardless of GA pasting on fruit. GA-pasted fruit showed reduced taste in advance compared to those of non GA-pasted fruit, regardless of the harvest time. Harvest at 120 DAFB would be suitable to maintain fruit quality and reduce core breakdown.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.160-160
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• 2003

$CO_2$탈삽처리($CO_2$농도 90%이상, 0.08mmPE밀봉)한 탈삽감(도근조생)의 탈삽정도에 따른 유통중 품질변화를 비교하고자 2$0^{\circ}C$ 24시간, 2$0^{\circ}C$ 36시간, $25^{\circ}C$ 24시간, $25^{\circ}C$ 28시간, 38$^{\circ}C$ 10시간, 38$^{\circ}C$ 18시간 탈삽처리한후 18~2$0^{\circ}C$상온에서 출고후 시간경과에 따른 과육경도, 삽미, 가용성고형물, 과실색도(a값) 변화를 조사하였다. 과육경도는 각처리 공히 탈삽고로부터 출고직후의 경도는 1.9~2.0kg/$\Phi$5mm였으며, 시장판매시인 출고 48시간후와 소비자의 소비시기인 출고 72시간후의 경도는 1.6~l.9kg/$\Phi$5mm정도로 모든 처리에서 상품성이 있었으나, $25^{\circ}C$ 28시간 처리는 다른 처리에 비해 경도저하가 빠른 경향을 보였다. 삽미변화는 2$0^{\circ}C$ 36시간, 38$^{\circ}C$ 18시간 탈삽처리에서는 출하시인 출고 24시간후에 완전탈삽되었으며, $25^{\circ}C$ 28시간, 38$^{\circ}C$ 10시간 처리는 시장판매시인 출고 48시간후에 완전탈삽되었고 $25^{\circ}C$ 24시간처리는 출고 72 시간후에 완전탈삽되었다. 그러나 2$0^{\circ}C$ 24시간 처리는 출고후 72시간까지도 떫은맛이 남아있어 소비지에서 상품성이 크게 떨어졌다. 가용성고형물은 탈삽 3일후에 12.6~13.0 。Brix를 나타내어 탈삽전에 비해 3.9~3.5 。Brix정도 떨어졌으며 처리간에는 유의적인 차이는 없었다. 출고 48시간후 과실표면의 a값은 19.1~23.9로 탈삽후 시간이 경과할수록 증가하는 경향을 보였다. 이상의 결과를 요약하면 도근조생 탈삽감의 품질은 출하시에는 2$0^{\circ}C$ 36시간, 38$^{\circ}C$ 18시간 탈삽처리에서 과실경도가 2.0kg/$\Phi$5mm으로 높고 완전탈삽되어 품질이 가장 우수하였고, 시장판매시에는 2$0^{\circ}C$ 36시간, 38$^{\circ}C$ 18시간탈삽처리 및 $25^{\circ}C$ 28시간, 38$^{\circ}C$ 10시간 탈삽처리에서 상품성이 우수하였다. 그러나 25'E 28시간 탈삽처리는 탈삽의 균일도가 다른 처리에 비해 떨어지는 경향이었다.

• The Journal of Natural Sciences
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• v.8 no.2
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• pp.175-179
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• 1996

The fruit soluble solids and acidity decreased during storage regardless of fruit size, fruit firmness decreased also, and the decreasing rate of the firmness in large fruit was higher than small. The ethylene production of fruit was increased during storage, and there was the peak of fruit respiration rate at 2 and 6 weeks after harvest. The calcium and magnesium content was the highest in peel, the lowest in flesh, and intermediate in core. Especially, the calcium content in the outer flesh was lower than in the inner flesh, and the magnesium content in the middle part of flesh was lower than in the other parts. The Ca/Mg ratio in the inner flesh and the K/Ca ratio in the outer flesh were higher than in the other parts.

• Food Science and Preservation
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• v.22 no.4
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• pp.512-519
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• 2015

In this study, the effects of gamma-radiation treatment on cell wall composition and physiological characteristics of astringent persimmon fruit were investigated. The soluble tannin contents of gamma-radiated samples were reduced by the radiation treatment. The hardness of the radiated fruit was decreased when compared to non-radiated fruit. Alcohol-insoluble component of the cell wall in the radiated fruit was decreased from 39.3 mg/g to 37.2 mg/g. The water-soluble content of the radiated fruit was increased from 11.4 mg/g to 13.9 mg/g. The cell wall content of the non-radiated fruit was 26.6 mg/g whereas the cell wall content of radiated fruit was decreased to 23.1 mg/g. Due to the maturation of astringent persimmon fruit by gamma-radiation, water-soluble compounds were increased whereas decreasing in cell wall compounds. The contents of lignin, pectin, and cell wall were decreased from 0.82 mg/g and 3.56 mg/g to 0.77 mg/g and 3.14 mg/g, respectively. Acid-soluble hemicellulose content was decreased by gamma-radiation, while alkali-soluble hemicellulose and cellulose contents were increased. Activities of sotening enzyme as polygalacturonase, pectinesterase and $\beta$-galactosidase existed in persimmon fruit were increased by gamma-radiation. In the sensory evaluation, gamma-radition treated persimmon showed very low astringent taste when compared to the non-radiated fruit. In hardness test, the non-radiated persimmon maintained the hardness while gamma-treated persimmon showed softened outer layer due to the condensation of tannin during radiation treatment. Therefore, gamma-radiation treatment will be used for the removal of its astringency of persimmon fruit and for enhancement of its maturation.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2003.02a
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• pp.496-501
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• 2003

국내에서 멜론(Cucumis melo L.) 재배는 주로 온실이나 하우스 같은 시설에서 재배되고 있어 연중 생산되며, 생산량은 1991년에 4,414톤에서 1998년에는 13,232톤으로 꾸준히 증가 추세를 보이고 있다. 멜론은 착과(교배) 후 15-21일 경부터 네트가 형성되기 시작하여 30일경이 되면 네트 형성이 완료된다. 이때부터 수확시기인 착과 후 55일 경까지 멜론 숙도의 지표인 과육의 경도와 당도의 변화를 관찰하면서 당도가 충분히 오르고 과육이 어느 정도 물러졌을 때 수확해야만 후숙 후에도 먹기 좋은 상태가 된다. (중략)

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.2
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• pp.274-278
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• 1996

토마토 과실의 연화현상의 주 원인으로 판단되는 세포벽의 형태적 변화를 조사하기 위하여 성숙 단계별로 취하여 과실의 경도, 세포벽 구성 성분의 변화 및 세포벽의 변화를 조사하였다. 과육의 경도는 적숙기 이후부터 급셕한 감소를 나타내었다. 세포벽 함량은 성숙 중에 감소하였고 가용성 펙틴의 증가와 불용성 펙틴의 감소는 적숙기와 식용 적기 사이에서 가장 현저했으며, 총 펙텐의 함량은 다소 감소하는 경향을 나타내었다. 성숙에 따른 토마토 과육의 세포 및 세포벽의 형태적 변화를 현미경으로 관찰한 결과, 수확기까지의 토마토에서는 middle lamella와 세포내 기관들이 잘 관찰되었으나, 연화가 진행됨에 따라 식용 적기의 토마토에는 middle lamella를 관찰할 수 없었으며 과숙기 에서는 middle lamella의 가용화와 함께 세포벽의 부분적인 분해와 세포분리현상이 관찰되었다.

• Horticultural Science & Technology
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• v.19 no.4
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• pp.545-549
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• 2001

The relationship between ethylene action and flesh softening in post-storage persimmon fruits was investigated by treating the fruits with 1-MCP. The patterns of firmness change caused by various treatments with 1-MCP and ethylene were similar to those of changes in cell wall-degrading enzyme activities, including cellulase, PG, PME, and ${\beta}$-galactosidase. Moreover, the activities of these enzymes were inhibited by 1-MCP treatment. These results show that the cell wall-degrading enzymes influenced by ethylene account for the flesh softening process of post-storage persimmon fruit. The ethylene production of fruits, as measured by ACC content and ACC oxidase activity, nevertheless, was not influenced by 1-MCP treatments. It is suggested that the flesh softening phenomena in post-storage persimmon fruits is correlated to the ethylene responsiveness of tissue rather than the ethylene production rate per se.

• Korean Journal of Environmental Agriculture
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• v.18 no.4
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• pp.339-343
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• 1999

This study was carried out to investigate the effects of treatments and adequate concentration of ethephon on coloring promotion of peel of sweet persimmon 'Nishimurawase' cultivar. High concentration(30 and 40㎎/l) of ethephon treatments increased the coloring of peel. but they were unfavorable to marketability due to the decrease of firmness, the increase of softening ratio, and the short of marketing critical period of fruits. Low concentration(20㎎/l) of ethephon treatment maintained higher marketability in terms of coloring of peel, firmness, softening ratio, and marketing critical period of fruit.